Ok, if you know me at all, you know that I love chocolate. Specifically, dark chocolate.
Recently, I have been experimenting with different gluten-free flours and being winter here, I have been craving warm chocolaty desserts. I wanted to satisfy that craving with something that wouldn't cause me any digestion issues. Well, the cake that I have come up with, and presented to you here, is something I think you'll really enjoy. Every time that I've made it, it has come out beautifully (and I might add, delicious). My husband agrees that it is the best yet, so I thought I'd share it with you.
The first thing you will notice is that this chocolate molten cake is gluten-free. I achieve this by ditching the regular flour and using chestnut flour instead. Chestnut flour can be purchased at most health food or whole food type stores. I got mine from a little fresh grocer in Winston Hills Mall (for those that don't know, that's in NSW Australia). This type of flour is fine, mixes easily, and adds a slight nutty taste. Add that to the dark chocolate and you have an instant hit.
Rebecca's Dark Chocolate Lava Cake
Prep Time: 10 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
- 2 TBSP unsalted butter, plus more for the ramekins
- 2 ounces dark chocolate, broken into pieces (don't skimp on the chocolate... use a good quality brand) plus two small squares
- 1/3 cup icing sugar, plus more for the ramekins
- 2 medium eggs
- 1 tsp finely ground espresso
- pinch salt
- 3 TBSP chestnut flour
- 1/4 cup whipping cream
- berries of your choice
- Preheat oven to 400 degrees F or 200 degrees C. Butter two 6-ounce ramekins, then dust with icing sugar.
- Place butter and chocolate in a microwave-safe bowl and microwave on high for 20-30 seconds. Stir and microwave again in 15 second intervals until the chocolate has melted completely and mixed with the butter. Let cool slightly.
- In a different, small bowl, whisk together eggs, sugar, espresso powder, salt and flour. Slowly stream in melted chocolate mixture and whisk until just combined.
- Pour batter into previously prepared ramekins. Place one small piece of chocolate into the center of each ramekin.
- Bake for exactly 10 minutes. A toothpick inserted 1/2 inch from the edge of the ramekin should come out clean. DO NOT OVER-BAKE. Your cake should look something like this. The centre is obviously still soft and liquidly.
- Cool for about 5 minutes. Run a knife around the inside of the ramekin to loosen and invert the cake into a serving bowl. Add berries of your choice and a dollop of whipped cream. I used strawberries here but it's equally good with pitted cherries or raspberries. Whatever berry you want!
What you'll end up with is the most decadent, wonderful, chocolaty dessert known to man and your bowl will resemble the following photo.
Try it and let me know how it turns out for you.